Materials:

Ingredients: rice 1 pot

Accessories: bacon 1 piece, pickled chicken leg 1 piece, 2 pieces of rape moss.

Seasoning: salad oil, salt, ginger, soy sauce, steamed fish and soy sauce, water.

Exercise:

1. Soak the rice for two hours in advance, cook the bacon for 20 minutes until it is soft, slice it, and put a thin layer of oil in the earthen pot for later use.

2. Pour the soaked rice into a clay pot, add water until there are no fingers, turn on medium heat, turn to medium heat after the water is boiled, and stir in one direction with chopsticks while cooking until the water is almost dry and the rice has become rice.

3. Dip a spoonful of oil into the pot slowly along the edge of the pot, put on heat-insulating gloves, pick up the pot and turn it slowly to spread the oil between the rice and the pot. This step lasts about two or three minutes and is the key to making a delicious pot. Then turn off the heat, spread shredded ginger and bacon in turn, cover them, turn off the heat after 5 minutes, stew for 15 minutes, open them, pour in steamed fish with soy sauce or your favorite sauce, mix well, put them in a bowl, and scald the vegetables separately (add salt according to your personal taste).

Cooking skills:

1, the rice should be soaked at least two hours in advance, which is easier to cook. It is best to use silk Miao rice, which is more refreshing and has clear particles. Northeast rice is a little sticky.

2. If there are Cantonese sausages, adding two will enrich the taste.

3. Boil the bacon first. First, it becomes softer. Second, it is cleaner. Third, boil off some oil, which is not so greasy. Don't cook Cantonese sausages, because the skin is easy to break.

If you don't like crispy rice, you can turn off the fire in advance without adding that spoonful of oil.

5. The dish is hot, so it's best to put it on a plate.